| 1 | KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA CHEMICAL, PHYSICAL AND SENSORY QUALITY OF GOAT MILK KEFIR DURING … | | Authors: T Setyawardani, J Sumarmono, AHD Rahardjo, M Sulistyowati, ... | 0000 | 0 |
| 2 | COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 140... | | Authors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari | 0000 | 0 |
| 3 | PENGARUH KOMBINASI DOSIS CACI4 DAN LAMA WAKTU STIMULASI LISTRIK TERHADAP KUALITAS DAGING ITIK PETELUR AFKIR | | Authors: T Setyawardani, S Wasito | 0000 | 0 |
| 4 | Pengaruh Jenis Susu Terhadap Sineresis, Water Holding Capacity, Dan Viskositas Yogurt The Effect of Milk Type on Syneresis, Water Holding Capacity, and Yogurt Viscosity | | Authors: E Setyawardani, AHD Rahardjo, T Setyawardani | 2021 | 0 |
| 5 | Viskositas dan Total Padatan Yogurt Susu Kambing dengan Penambahan Ekstrak Daun Kelor (Moringa oleifera) Viskosity and Total Solids of Goat Milk Yogurt With The Addition of … | | Authors: NH Damayanti, T Setyawardani, K Widayaka | 2020 | 0 |
| 6 | COVER SHEET THE POTENTIAL OF L. rhamnosus TW2 AND L. plantarum TW14 ISOLATED FROM GOAT MILK IN INHIBITING Salmonella Typhimurium ATCC 14028 INFECTION IN RAT | | Authors: T Setyawardani, WP Rahayu, NS Palupi, RR Maheswari | 0000 | 0 |
| 7 | TOTAL MIKROBA, YEAST DAN BAKTERI ASAM LAKTAT YOGURT CHEESE PROBIOTIK YANG DIPERAM SELAMA 30 HARI | | Authors: DR Kusuma, T Setyawardani, J Sumarmono | 0000 | 0 |
| 8 | Noticeable Reverse Shift in the Melting Temperatures of Benzene and Carbon Tetrachloride Confined within the Micropores and Mesopores of Hydrophobic Carbons | Adsorption Science & Technology 31 (2-3), 145-151, 2013 | Authors: K Kaneko, F Khoerunnisa, D Minami, R Futamura, A Watanabe, ... | 2013 | 1 |
| 9 | A.(2013) | Analisis Kinerja Pengelolaan Keuangan Daerah dan Tingkat Kemandirian Daerah …, 2012 | Authors: O Agustina, T Setyawardani, T Astuti | 2012 | 34 |
| 10 | Pengaruh Penambahan Persentase Kolostrum Sapi pada Kefir yerhadap Sifat Organoleptik (Aroma, Rasa, Tekstur dan Overall) | ANGON: Journal of Animal Science and Technology 1 (1), 75-83, 2019 | Authors: CD Astuti, T Setyawardani, K Widayaka | 2019 | 1 |
| 11 | The Effect of Butterfly Pea (Clitoria ternatea) Addition on Syneresis and Levels of Pleasure of Goat Milk Yoghurt | ANGON: Journal of Animal Science and Technology 1 (2), 145-151, 2019 | Authors: AP Dewi, T Setyawardani, J Sumarmono | 2019 | 2 |
| 12 | THE EFFECT OF THE USE OF VEGETABLE PEKTIN WITH DIFFERENT PERCENTAGE OF COLOR AND YOGURT TEXTURE OF COW MILK | ANGON: Journal of Animal Science and Technology 2 (1), 20-28, 2020 | Authors: RK Futra, T Setyawardani, TY Astuti | 2020 | 0 |
| 13 | TOTAL SOLIDS AND COLOR OF GOAT’S MILK KEFIR WITH ADDITION EKSTRACT MORINGA LEAF (Moringa Oleifera L.) WITH PERCENTAGE THAT DIFFERENT | ANGON: Journal of Animal Science and Technology 2 (1), 99-104, 2020 | Authors: IAE Yusuf, T Setyawardani, RSS Santoso | 2020 | 0 |
| 14 | Effect of Different Storage Times on Cold Temperature (4-8ᵒC) on pH, Viscosity and Color of Milk-Colostrum Kefir of Cows | ANGON: Journal of Animal Science and Technology 2 (2), 167-176, 2020 | Authors: A Safitri, T Setyawardani, J Sumarmono | 2020 | 0 |
| 15 | The Effect of Storage Time Chocolate Pasteurized Milk in Cold Temperatures to Total Acid and Organoleptic Quality (Flavor, Texture, Smell) | ANGON: Journal of Animal Science and Technology 3 (1), 47-54, 2021 | Authors: UD Adriawan, T Setyawardani, AHD Rahardjo | 2021 | 1 |
| 16 | KECEPATAN LELEH, WARNA DAN TEKSTUR SECARA SENSORIS ES KRIM DENGAN PENAMBAHAN SARI BUAH BIT MERAH (BETA VULGARIS L.) | ANGON: Journal of Animal Science and Technology 4 (1), 51-60, 2022 | Authors: AR Setiawan, T Setyawardani, K Widyaka | 2022 | 0 |
| 17 | Penggunaan susu skim dan asam lemak esensial sebagai alternatif cara memperbaiki kualitas nutrisi yogurt. Fakultas Peternakan Universitas Jendral Sudirman, Purwokerto | Animal Prod 8 (1), 16-21, 2006 | Authors: TY Astuti, T Setyawardani | 2006 | 5 |
| 18 | Identification and characterization of probiotic lactic acid bacteria isolated from indigenous goat milk | Animal Production 13 (1), 2011 | Authors: T Setyawardani, WP Rahayu, R Maheswari, NHS Palupi | 2011 | 31 |
| 19 | Physiochemical and organoleptic features of goat milk kefir made of different kefir grain concentration on controlled fermentation | Animal Production 16 (1), 2014 | Authors: T Setyawardani, AHD Rahardjo, M Sulistyowati, S Wasito | 2014 | 25 |
| 20 | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Animal Production 19 (3), 197-205, 2018 | Authors: T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo | 2018 | 6 |